Herby salmon & couscous parcels recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Herby salmon & couscous parcels Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Herby salmon & couscous parcels.

Easy
Easily doubled
Prep 10 mins
Cook 15 mins

Whip up a weekday meal in less than 30 minutes - this recipe is easily doubled too

Ingredients

110g pack lemon and garlic couscous
200ml hot vegetable stock
1 tbsp olive oil
handful chopped fresh herbs (parsley, plus thyme, tarragon or rosemary is good)
4 spring onions , thinly sliced
4 Sun-blush or sundried tomatoes , chopped
2 salmon fillets , approx 140g/5oz each

Method

1. Put the couscous into a bowl and stir in the stock and oil. Cover with cling film and leave to stand 10 mins, then uncover and fluff up with a fork. Keeping back some herbs, add the rest of the ingredients, except the salmon. Season to taste.

2. Heat oven to 200C/fan 180C/gas 6. Cut two large sheets of non-stick baking paper, then divide the couscous between them. Sit each fillet on the couscous, top with the remaining herbs and season. Fold the paper over, then twist the edges to seal - like a Cornish pasty. Pop the parcels onto a baking sheet and bake for 15 mins or until the fish feels firm through the paper. Serve in the bag.

Try

Making in the microwave
Cook each parcel separately for 3 mins on High, then leave to stand for 2 mins.

Making it with chicken
Use 2 sliced skinless chicken breasts instead of salmon. Bake for 15-20 mins until cooked or microwave on High for 4 mins, then stand for 2 mins.

Nutrition Per Serving
504 kcalories, protein 36g, carbohydrate 39g, fat 24 g, saturated fat 5g, fibre 1g, sugar 5g, salt 2.71 g

Recipe from Good Food magazine, February 2006.

More Couscous Recipes:

Chicken Tagine with Couscous
Moroccan-style couscous with roast beef
Moroccan Couscous with Chicken and Prunes
Traditional Moroccan Couscous with Chicken
Chicken and vegetable tagine with lemon couscous
Lamb and date tagine with pomegranate couscous   

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Spiced almond fish with fattoush recipe - How to make Spiced almond fish with fattoush

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Spiced almond fish with fattoush Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Spiced almond fish with fattoush.

Ingredients (serves 4)

1/3 cup flaked almonds, finely chopped
1/4 cup dukkah with almonds (see note)
1 teaspoon finely grated lemon rind
4 (150g each) salmon fillets, skin removed, cut into 5cm pieces
vegetable oil, for shallow-frying

Fattoush
1 large Lebanese bread round
2 medium tomatoes, roughly chopped
1 Lebanese cucumber, chopped
1/2 small red onion, halved, thinly sliced
1 cup fresh flat-leaf parsley leaves
2 tablespoons olive oil
2 tablespoons lemon juice

Method

1. Combine almonds, dukkah and lemon rind on a plate. Press fish in mixture to coat. Pour oil into a large frying pan until base is covered. Heat over medium heat. Cook fish for 2 to 3 minutes for medium or until cooked to your liking.

2. Meanwhile, make fattoush Grill bread until browned and crisp. Break into bitesized pieces. Combine tomato, cucumber, onion, parsley, olive oil and lemon juice in a bowl. Add bread. Toss to combine.

3. Serve fish with fattoush.

Notes
Dukkah is an Egyptian spice blend made with roasted nuts, seeds and spices. You can find it in the spices aisle of larger supermarkets.

Source
Super Food Ideas - March 2009, Page 50
Recipe by Cathie Lonnie

More Middle Eastern Recipes:

Beef, feta and green onion rissoles
Turkish lamb, feta & spinach melts
Haloumi kebabs with feta and herb dip
Cheese and mint rolls
Hummus Pita
Middle Eastern Pastries

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Frike with Fish Stew Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Frike with Fish Stew Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Frike with Fish Stew.

Preparation time :     25 minutes
Cooking time :     35 minutes
Serves: 5 persons

Ingredients

2 tablespoons vegetable oil
1 small onion or 100 g, chopped
3 tablespoons coriander leaves, chopped
½ cup frike or 80 g, washed and drained
1 medium tomato or 150 g, peeled and diced
3 tablespoons tomato paste
4 cups water or 1000 ml
2 cubes MAGGI® Chicken Less Salt Bouillon
1 medium carrot or 150 g, cut into medium cubes
1 tin artichoke bottoms or 240 g, drained and cut into quarters
350 g white fish fillets, cut into large cubes
¼ teaspoon seven spices

Preparation

Heat oil in a saucepan and sauté onion for 3 minutes or until they become tender. Add coriander and stir for seconds.

Add the frike, tomato and tomato paste and stir for 3 minutes or until tomato is tender.

Add water and MAGGI® Chicken Less Salt Bouillon cubes. Bring to boil and simmer for 10 minutes.

Add carrot and artichoke bottoms. Bring to boil. Simmer for 10 minutes then add the fish cubes and cook for 6 minutes or until all ingredients are cooked.

Season with the spices. Stir gently and serve.

Cooking tips :     Add more water to the stew if needed.

Nutritional Information

Fats :     6.40 g
Protein :     17.00 g
Carbohydrate :     23.00 g
Energy :     221.00 Kcal

Egyptian-style fish with roasted vegetables Recipe - Fish Tagine Recipe - Moroccan-spiced tuna recipe

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Fish Tagine Recipe - How to make Fish Tagine

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Fish Tagine Recipe. Enjoy the Middle Eastern (Arabic/Lebanese) Cuisine and learn how to make Fish Tagine.

 Preparation time :     20 minutes
Cooking time :     35 minutes
Serves: 6 persons

Ingredients

700 g hammour, fillets cut into small steaks
300 g sesame paste
½ cup lemon juice or 125 ml
1¾ cups water or 435 ml
2 tablespoons olive oil
1 large onion or 200 g, sliced
½ cup water or 125 ml, additional quantity
2 cubes MAGGI® Vegetable Bouillon
Pinch of chili powder
Pinch of ground cumin

Preparation

Place the fish fillet in a baking tray and bake in a preheated oven at 250°C for 10-15 minutes or until fish is cooked (season with salt and pepper and some of olive oil). Remove and set aside.

Meanwhile, In a bowl combine and whisk sesame paste, lemon juice and water and whisk well until mixture is smooth then set aside.

Warm olive oil in a medium saucepan and sauté onion for 5 minutes or until yellow golden color then add the additional water. Bring to boil and simmer until water is almost evaporated.

Add the prepared sesame sauce over and the MAGGI® Vegetable Bouillon cubes and cook while stirring constantly over a medium heat until it boils then simmer for 5 minutes and remove from heat.

Place the cooked fish fillet in a large plate and pour the sauce over and serve with white rice.

Serving tips :     Garnish the top with red chili powder, toasted pine seeds and chopped parsley.

Nutritional Information
Fats :     31.00 g
Protein :     32.00 g
Carbohydrate :     18.00 g
Energy :     465.00 Kcal

Egyptian-style fish with roasted vegetables - Moroccan-spiced tuna recipe - Spring Lamb Tagine Recipe

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Moroccan-spiced tuna recipe

The Hummus Recipes Kitchen (The home of Hummus & Delicious Middle Eastern Food Recipes) invites you to try Moroccan-spiced tuna recipe. Enjoy cooking tasty healthy Middle Eastern food and learn how to make Moroccan-spiced tuna.

Jazz up tuna with Moroccan spices for a super fast meal

Easy
Serves 4
Ready in 10 minutes

Ingredients
20g pack coriander (leaves and stalks)
3 garlic cloves
½ tsp each paprika , ground cumin and chilli powder
1 tbsp lemon juice
150ml extra-virgin olive oil
4 x 8oz/200g fresh tuna steaks, each about 2.5cm/1in thick

Method
1. Put the coriander, garlic, spices and lemon juice into a blender and blitz to a purée. With the motor running, slowly add the olive oil until you get a smooth, thick sauce. Set aside.

2. Sit the tuna steaks in a non-metallic dish and cover with two-thirds of the sauce. Cover with cling film, then leave to marinate in the fridge for about 20 mins (or for up to 4hrs).

3. Heat a griddle pan or grill. Shake off any excess marinade, season the tuna steaks, then cook for 2-4 mins, depending on thickness for medium rare, turning once (cook 2 mins more for well done). Drizzle over the remaining sauce paste to finish. Try serving with new potatoes; for a Moroccan twist, toss melted butter, harissa spice mix and chopped coriander leaves through the potatoes.

Nutrition per serving
623 kcalories, protein 54g, carbohydrate 1g, fat 45 g, saturated fat 8g, fibre 0g, salt 0.29 g

Recipe from Good Food magazine, May 2006.

Moroccan lamb meatballs with harissa & couscous recipe - Moroccan spiced pie recipe - Moroccan Lamb Shanks Recipe

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Egyptian-style fish with roasted vegetables Recipe

Easy recipe for Egyptian-style fish with roasted vegetables. Enjoy Egyptian cooking and learn how to make delicious dish of Egyptian-style fish with roasted vegetables .

Ingredients (serves 4)
2 medium desiree potatoes, peeled, chopped
1 medium carrot, peeled, halved, thickly sliced
1 medium red capsicum, thickly sliced
1 medium red onion, cut into thin wedges
1 medium zucchini, thickly sliced
olive oil cooking spray
4 (150g each) skinless blue-eye fish fillets
1 tablespoon finely chopped fresh flat-leaf parsley leaves

Dukkah
1 1/2 tablespoons sesame seeds
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1/2 teaspoon cracked black pepper
1/2 teaspoon sea salt
1/2 cup (60g) dry-roasted hazelnuts

Method

1. Preheat oven to 200°C/180°C fan-forced. Line 2 baking trays with baking paper.
2. Arrange potato, carrot, capsicum, onion and zucchini, in a single layer, on 1 prepared tray. Spray with oil. Season with salt and pepper. Place tray on top shelf in oven. Bake for 20 minutes.
3. Make Dukkah: Place sesame seeds, cumin seeds and coriander seeds in a frying pan over low heat. Cook, stirring occasionally, for 6 to 8 minutes or until fragrant and sesame seeds lightly toasted. Place sesame seed mixture, cracked black pepper, sea salt and hazelnuts in a processor. Process until finely chopped. Transfer to a bowl.
4. Place fish on remaining tray. Stir parsley through dukkah. Sprinkle dukkah mixture over fish. Using fingertips, press dukkah mixture onto fish. Place in oven under vegetables. Bake for 15 to 20 minutes or until fish is cooked through and vegetables are tender. Serve fish with roasted vegetables.

Source
Super Food Ideas - October 2008, Page 7 - Recipe by Claire Brookman

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Breakaway Salmon

A couple of years ago, I was fortunate enough to meet Eric Gower, author of The Breakaway Cook. Not only is he a super nice guy, he cooks with a style that I love - non-fussy, simple, healthy, and with a lot of flavor. While some of his dishes have a Japanese influence from his years of living there, his style is focused not on any one culture, but what we can draw on from those cultures to turn the everyday into the extraordinary. We did a cooking class with him at one of my friends' homes a few years ago, and I will never forget the amazing fish that we made there - sushi-grade hamachi, roasted at a very high temperature, with excellent seasoning. So when it was time for me to make lunch for my friend Andrea a few weeks ago, I turned to his book.

I wanted to make something elegant, cost effective, easy, and special. So I settled on the Pomegranate-Glazed Salmon. It calls for pomegranate molasses, which is available online or at Middle Eastern stores, and sells for about $4.50 for a big bottle.

For the salmon fillets, I picked up some wild salmon (skin on) from Trader Joe's. I'm not always a huge fan of their meats, but the fish was great quality and not terribly expensive (about $11 for 2 large filets).

What a wonderful dish! It took no time at all, and was incredibly flavorful. I put it on a bed of Inca red quinoa from Ancient Harvest (available at Mollie Stone's), and it was filling but not heavy at all, and the color was gorgeous. We both had seconds, and there was even some left over. This is one that I will make over and over, and it lends itself to variations. I halved the recipe for 2 people, so the instructions below would easily serve 4. Don't worry about exact measurements - Breakaway style is not about numbers. Just look at the ratios and use your own judgement and taste.

Pomogranate-Glazed Salmon

• 4 4 oz. wild salmon fillets
• 1 T. extra virgin olive oil
• 1 T. pomegranate molasses
• Pinch of Kosher salt
• Freshly ground black pepper
• Zest and juice of 1 lemon, preferably Meyer
• 1 T. maple syrup
• 1 T. fresh chives

Preheat the oven to 500.

Rinse and thoroughly dry the fish, then place on an oiled broiling pan.

Spoon the oil evenly over the fillets, then do the same with the pomegranate molasses.

Dust liberally with salt and pepper.

Place the fish in the oven, and roast for about 10 minutes, until the top is nicely browned and crispy and the inside is barely done.

Meanwhile, put the lemon juice in a small cup, add the maple syrup, and mix. Spoon over the cooked fish, sprinkle on the chives and zest, and serve hot.

Eric is in the process of writing a vegetarian cookbook - I can't wait to see what he comes up with.

Raw Goodness

Last week, I went with my friend Jude to a sushi restaurant that I have been wanting to try for a long time - Tataki. There are hundreds of Japanese restaurants in San Francisco, and a handful of good ones. What makes Tataki different is that it is only one of two restaurants in the world that only serves fish from sustainable sources.

I was kind of shocked to learn that this practice is not more widespread. Sustainability is not something new, but I guess it is new to a cuisine that has become commonplace to the average American diner - clearly, the demand for unagi, sake, and maguro is alive and well, and thiving in a city near you. I love all of these fish and eat them whenever I can, so I don't pretend to be as thoughtful as I could be about the origins of what I eat.

My desire to try Tataki was out of curiosity, sort of like when I try vegetarian restaurants. What would they do to offer the discerning diner a sushi experience that was familiar and satisfying, yet in keeping with their philosophy?

Easy. They serve beautiful, fresh, delicious fish. They have found substitutes for the familiar varieties that look like and taste as good as (if not better than) what you know. We kept it simple, which you have to do since the menu is pretty tight.


So what we had above was the Chef's Choice Sashimi. Looks like your typical Sake, Hamachi, and Maguro, right? It was Iwana (closed farm arctic char), Suzuki (closed farm California striped bass) and Maguro (handline yellowfin tuna, not the more common bluefin). Every pieces was flavorful, delicate, silky, delicious. I was especially impressed with the char, and as salmon is my favorite, the fact that I never missed it says a lot. We just had to have more, so we asked the chef for a recommendation for some nigiri.


Oh my goodness gracious. This was the Kona Kampachi (farmed Hawaiian almaco jack) - so lovely, so buttery, so tasty. The kampachi I had in Hawaii last year did not even come close. And the color - variegated shades of silver-flecked pink fading to white - simply beautiful.

All of this plus a seaweed salad, some light and tasty soba noodles, and green tea made a perfect, healthy lunch for two.


There is a website dedicated to sustainable sushi, where you can read more about it and see additional photos from Tataki. There is also a book called Sustainable Sushi by Casson Trenor (he was in the restaurant the day that we were there) - you can get it at Tataki or on Amazon. Were the recession not choking the hell out of us, I would have picked up a copy. As it is, I am saving my pennies for my next meal at Tataki - Poseidon willing, may it be sooner rather than later!

Something Fishy

“A woman should never be seen eating or drinking, unless it be lobster, salad and champagne. The only true feminine and becoming viands.”
Lord Byron (1788-1824)

This is Sam's Chowder House in Half Moon Bay. It seems like a classic old restaurant, but has only been open since October 2006. They serve sustainable fish and have many eco-practices in the restaurant - all good things. But the best thing? The Lobster Roll. So good that they earned an award for it!


I had a chance to try the famous sandwich on Sunday with 3 of my friends. Decadent and delicious. This kind of luxury doesn't come cheap - the Lobster Roll is $19.99, and comes with a side of slaw and chips. But the rare chance to eat that much lobster is well worth it.

Let's see - lobster, salad and champagne? Sure, I can live with that.

After lunch, we stopped at Creekside Smokehouse. What a treat - this tiny local smokehouse is a little-known treasure just off of Hwy. 1. Everything there is smoked on premises, and they do both cold and hot smoking, which creates a very different flavor and texture in the final product.


I wrote a Yelp review about it about 6 months ago, and I had received a nice note from the owners thanking me. To my surprise, they recognized me right away and greeted me by name when I came in! Teri sampled what seemed like everything out of the case for us - salmon, albacore, sturgeon and 2 kinds of cheese. I walked out with my two favorite things, salmon spread and cold smoked salmon.


As if that weren't enough, Teri wrote to me to thank me for bringing my friends in, and let me know about a mention in their blog. So nice!